Sweet and sour carp is a particularly delicious dish, and it is not difficult to make, boil sweet and sour sauce and drizzle it. The crispy crust and tender fish are a perfect combination with a sweet and sour sauce. How do you cook sweet and sour carp? Preparation of sweet and sour carp
Ingredients: 1 carp, 2 cloves of garlic, 1 green onion, 1 pinch of minced ginger, 2 tbsp flour, 3 tbsp sweet potato starch, 1 tbsp corn starch, 2 tbsp sweet and chili sauce, 2 tbsp tomato paste, 1 tsp salt, 1 tsp caster sugar, 1 tbsp aged vinegar
Sweet and sour carp preparation one
Steps:
1. Clean the carp after processing, and then cut three knives on both sides for later use.
2. Then there is the preparation of starch, the reason why starch is mixed with three kinds is mainly to consider the crispiness after frying. So put the flour together in a bowl, add a little water and mix into a paste for later use.
3. Prepare the green onion, minced garlic and ginger for easy cooking.
4. Take another small bowl and pour in sweet and chili sauce, tomato paste, a little corn starch and aged vinegar, add a little salt, caster sugar and then add half a small bowl of water to mix and set aside.
5. Put the cut fish into the basin, then pour in the batter prepared before and wipe it inside and out.
6. Heat more oil in the pan, and when the oil temperature rises to 7 minutes, add the fish and fry it slowly until it is cooked through. Carefully break the fish when frying and turning over, and finally have to raise the oil temperature and re-fry it once before it can be put on the plate.
7. After putting the fish on a plate, pour in the bottom oil of the pot and pour the minced green onion, ginger and garlic into the pan and stir-fry until fragrant. When the ingredients are slightly browned, pour in the sauce prepared earlier and stir together.
8. Finally, it is poured on the fish, so that a delicious sweet and sour fish is ready.
Ingredients: 1 carp, 1/2 spoon of salt, 1 teaspoon of white pepper, 1 spoon of cooking wine, appropriate amount of ginger, 1 egg, 1/2 bowl of starch
Sweet and sour sauce: 3 tablespoons of sugar, 3 tablespoons of tomato paste, 4 tablespoons of white vinegar, 2 tablespoons of starch, 1 bowl of water
Sweet and sour carp recipe two
Steps:
1. Wash the carp, cut it horizontally under the gills and the tail of the fish, and pull out the fishing line from the middle to remove the fishy smell of the fish.
2. Cut the fish body every 3cm interval, and cut the fish meat from the fish body without breaking it. Add half a spoon of salt, a teaspoon of white pepper, a spoonful of cooking wine to wipe the fish evenly, shred the ginger into the fish belly, and let it stand for half an hour to remove the fish.
3. Beat two eggs with starch, add four tablespoons of water to make a batter, and spread evenly on the fish. Fry the fish in a pan over high heat until the skin of the fish is golden and set, remove the oil and put it on a plate.
4. Mix sweet and sour sauce: three spoons of sugar, three spoons of tomato paste, four spoons of white vinegar, two spoons of starch, and a bowl of water to mix thoroughly.
5. Heat the pan with less oil, add sweet and sour sauce and cook until bubbling, and pour it on the fish
material
| carp | streak |
| ketchup | 1 sachet |
| sugar | Amount |
| white vinegar | Amount |
| salt | Amount |
| Wine | Amount |
| Light soy sauce | Amount |
| Pepper | Amount |
| flour | Amount |
| starch | Amount |
| Minced green onion and ginger | Amount |
Sweet and sour carp recipe three
- Wash and drain the fish on both sides without an interval of 2 cm and cut a knife obliquely, (pay attention not to cut the section when cutting, you can first cut the straight knife deep cut 0/5-1 cm thick and change it to a flat slice of 1 cm, so that the effect of the explosion is not good-looking)
- After the carp fillet is ready, marinate it with pepper and light soy sauce for a while, and when marinating the fish, you can heat the oil in the pan first
- To make the sauce: the ratio is about (2 tablespoons of light soy sauce, 3 tablespoons of sugar, 4 tablespoons of vinegar, 1 tablespoon of cooking wine, 1 bag of tomato paste, 5 tablespoons of water)
- Once the fish is marinated, mix it into a paste with starch and flour and spread it evenly over the fish. Lift the tail of the fish, put the head of the fish into the oil pan first, and continue to pour oil on the fish with a frying spoon to set the shape, after the fish is completely set, put it in the oil pan and fry it until golden brown, then control the oil and remove it, and put it on a plate.
- Leave a little oil in the pot, add chopped green onion, ginger and minced garlic and stir-fry until fragrant, pour in the prepared sauce, stir constantly, and finally add a little starch to collect the juice and pour it on the fish.